Cook
the noodles following packet directions. Drain. Heat a wok over medium heat.
Add I tblspn of oil and swirl to coat. Add egg and swirl to form a thin omelette.
Cook for 30 seconds or until almost set. Slide omelette onto a chopping board.
Roll up and thinly slice crossways.

Heat
remaining oil in the wok over a high heat. Add mushrooms, garlic and green
onions and stir-fry for 3 minutes until the mushrooms are tender.

Combine
stock, soy sauce and oyster sauce and add to the wok. Bring to the boil. Add
noodles and cabbage. Stir-fry for 1 minute. Add bean sprouts and omelette. Toss
to combine. Serve.